KCFA is co-sponsoring the annual Moisture Meter Calibration Workshop at CTAHR THIS THURSDAY, September 4th from 9:30-11:30 am. Hawaii state law requires green coffee to be dried to 9% – 12% moisture, which can be surprisingly difficult to meet. If improperly dried, it can lead to production and marketing risks. Too dry, the coffee loses quality; too wet, it encourages mold. Also, parchment and green coffee should be dried to approximately 11% to manage CBB damage.
During this workshop, we will discuss the basics of how moisture meters work and its importance in the coffee drying process. We will have several types of meters to compare and have state certified parchment available for testing. Bring your own green coffee or parchment to see if your meter is measuring moisture content correctly. Don’t have a moisture meter or need a new one? This is the perfect opportunity to try out different models.
Reservations are required and seating is limited. Register at https://mmcalibration.eventbrite.com or contact Matt at 808-322-0164 by September 2nd. If full, a waitlist will be created, and a second class may be provided on Sept. 5th from 3-5 pm.
all info here: moisture meter callibration flyer_AMK